Skip to content
  • Home
  • Recipe Index
  • Tips and Ideas
  • Guest Posts
  • The Green Patio
  • Stories
  • About Me
  • Home
  • Recipe Index
  • Tips and Ideas
  • Guest Posts
  • The Green Patio
  • Stories
  • About Me
The Saffron Platter
Appetizers and Snacks

Crispy chilli fish with honey

On October 14, 2011 by Meghalee Das

This dish can be made as an appetiser or as a dry side dish to be eaten with rice or noodles prepared with Chinese spices. I used tilapia fish fillets, but you can use any other fleshy fish which doesn’t break easily when you fry them. Vegetarians can use cauliflower florets, potatoes, mushrooms, tofu or paneer instead of fish too. The rest of the recipe will remain same, I just reduced the amount of honey in the veg version so that the vegetables don’t become soggy.
Prep time: 15 min Cooking time: 20 min Serves: 4
Ingredients:
Fish fillets: 2
All purpose flour/maida: 2 tbsp
Cornflour: 1 tbsp
Chopped spring onions: 2 tbsp
Chopped garlic: 1 tsp
Chopped ginger: 1 tsp
Red chillies or habanero pepper: 4
Red chilli paste: 1 tsp
Honey: 1 tbsp
Soy sauce: 2 tsp
Lemon juice: 1 tbsp
Oil for frying
Salt to taste
Method:
1) Clean and cut the boneless fish fillets into small slanting pieces.
2) Marinate the fish with salt, lemon juice, ½ tsp of red chilli paste, 1 tsp soya sauce, flour, ½ tbsp cornflour and a little water for 10 minutes.
3) Deep fry the fish pieces in hot vegetable oil till they become crispy and keep aside.
4) Meanwhile, sauté the garlic and ginger in 1-2 tbsp oil.
5) Mix the remaining ½ tbsp cornflour with 1/4th cup water and keep aside.
6) Add chopped red chillies, rest of the soya sauce, chilli paste and lemon juice to the ginger and garlic. Fry for 2 minutes and add a little water to make a paste. You can also use vegetable stock instead of water.
7) Season with salt and add the honey. Mix it well and add the fried fish pieces. Toss it well so that the gravy coats the fish well. Add thecornflour mixture, chopped spring onions and toss for a few seconds.
8) Garnish with chopped spring onions and serve hot.

And like I mentioned earlier, vegetarians can just fry paneer, mushroom or chunky vegetable pieces and add them instead of the fish and follow the rest of the steps.
Written by Meghalee Das

Meghalee Das is a former journalist, who occasionally writes as a freelancer. She loves traveling, camping, hiking, kayaking, gardening and of course, cooking. Currently she is doing her MBA from Texas State University and updates her blog whenever she gets the time!

Archives

  • July 2016
  • January 2015
  • December 2014
  • September 2014
  • August 2014
  • June 2014
  • May 2014
  • April 2014
  • March 2014
  • February 2014
  • January 2014
  • July 2013
  • June 2013
  • May 2013
  • April 2013
  • March 2013
  • September 2012
  • August 2012
  • July 2012
  • May 2012
  • April 2012
  • March 2012
  • November 2011
  • October 2011
  • August 2011
  • July 2011

Categories

  • Appetizers and Snacks
  • Baking
  • Breads
  • Breakfast
  • Cakes
  • Condiments
  • Desserts
  • Desserts and Sweets
  • Dinner
  • Flatbreads
  • Guest Posts
  • Indian Cuisine
  • Microwave
  • Mughlai
  • Non-Vegetarian Dishes
  • Rice Dishes
  • Snacks
  • Soups
  • South Indian
  • Stories
  • The Green Patio
  • Tips and Ideas
  • Uncategorized
  • Vegetarian Dishes

Calendar

May 2025
M T W T F S S
 1234
567891011
12131415161718
19202122232425
262728293031  
« Jul    

Copyright The Saffron Platter 2025 | Web Design by XtraPunch

Back to top